Grilled Flank Steak with a Colourful Sweetcorn and Tomato Salad
From the foundersAlexander Eriksson·Founder & CEO
Perfectly cooked flank steak served with a fresh salad of sweetcorn, tomatoes, crisp cucumber, spinach and crumbled white cheese.
Ingredients
2 servings
- 500 gflank steak
- 1 mskSmör & Raps (butter and rapeseed oil spread)
- 150 gsweetcorn
- 250 gcherry tomatoes
- 1 stCucumber
- 65 gTender baby spinach
- 100 gWhite cheese (feta-style)
- 1 stLemon (juice and zest)
- 1 tskolive oil
How to make it
- 1
Take the flank steak out of the fridge in good time so it comes to room temperature. Pat the meat dry and season generously with salt and pepper on both sides.
- 2
Dice the cucumber and halve the tomatoes. Combine the cucumber, tomatoes, sweetcorn and baby spinach in a large bowl.
- 3
Crumble the white cheese into the salad. Drizzle over the olive oil, squeeze over the lemon juice and sprinkle with a little lemon zest. Season with flaky salt and freshly ground black pepper.
- 4
Heat the grill (or a cast-iron pan over the highest heat with Smör & Raps).
- 5
Grill the flank steak for about 3-4 minutes per side for medium-rare (core temperature about 54°C).
- 6
Rest the meat on a chopping board for 5-10 minutes before carving it thinly against the grain.
- 7
Serve the tender slices of flank steak with the fresh sweetcorn and tomato salad.
Kitchen tips
- Always slice flank steak across the grain, otherwise the meat will be chewy.
- Lightly char the sweetcorn in the pan before adding it to the salad for a lovely roasted barbecue flavour.
AI-generated content. Always verify ingredients and allergen information yourself.
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